Development of bakery products with increased biological value from non-traditional types of flour

Currently, the production of healthy and functional food products, including gluten-free bakery products, is becoming increasingly popular, the demand for which is due to the increased interest of the population in their own health, in particular the growth of identified cases of gluten-associated diseases. At the same time, gluten-free bakery products presented on the market have obvious deviations in nutritional value due to the low mass fraction of protein content, which calls into question their alternative for replacing traditional types of products. The aim of the work was to develop a gluten-free bakery product of increased biological value, due to an increase in the mass fraction of protein and a study of its nutritional value indicators of finished products. In the course of the work, research data were obtained on the standard nomenclature of quality indicators, including organoleptic characteristics of the finished product (porosity, crumb moisture, organoleptic properties, biological value). Taking into account the obtained data, the optimal parameters for the production of the product were established: when using a combination of 3 types of flour in a certain ratio in the recipes: rice - 40 %, corn - 40 %, soybean - 20 %; in the presence of a structure-forming agent that performs the technological properties of gluten: xanthan gum in a dosage of 2.5 % of the flour weight. When assessing the quality of the model sample, the baking temperature of 180-190 °C established: dough humidity 56 %; the finished product contains 6.3 g of protein per 100 g of product, with an amino acid score in the range from 76.3 to 125.9 %. Thus, the proposed recipe ensures the production of a product with improved characteristics for the population with gluten-associated diseases.